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One Pot Chicken and Rice with Peas and Dill in a large pot served on a white plate

One Pot Chicken and Rice with Vegetables and Dill

One Pot Chicken and Rice with Vegetables and Dill for a quick clean up meal the entire family will love! Weeknight primed for easy clean up and hands off cooking!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Samantha

Ingredients

  • 4-6 medium chicken thighs, skin on and bone in, approx. 1.5 lbs
  • 4 cloves garlic, minced
  • 1 cup short grain white rice
  • 2 cups chicken broth
  • 1 cup fresh or frozen peas
  • 1 cup chopped asaparagus
  • 1/2 medium lemon, zest and juice divided
  • 1/4 cup fresh chopped dill
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper

Instructions

  1. Season chicken thighs with salt and pepper on both sides.  

  2. Heat a large wide pot or a tall-rimmed skillet (with a tight fitting lid) over medium-high heat, and add chicken, skin down once hot (this will help prevent sticking) and cook, flipping once for 3-5 minutes per side or until skin is crispy and deep brown. Remove chicken from pan and place in a bowl. Set aside. 

  3. Reduce heat to medium and add garlic. Cook, stirring for a minute or two. Add rice and cook for another minute or two, stirring. Add broth and bring to a boil. 

  4. Add chicken back into the pot, reduce heat to a strong simmer (about medium-low) and cover. Cook for 16 minutes. 

  5. Remove lid and add peas and asparagus. Place lid back on top and cook for another 4 minutes. 

  6. Remove from heat and fluff rice with a fork. Add dill, lemon juice, and lemon zest; mix until combined with rice.